INGREDIENTS
For the dressing
- Zest of 1 lemon
- 2 Tbsp (30ml) lemon juice
- 1 Tbsp (15ml) honey
- 1 tsp (5ml) Dijon mustard
- 4 Tbsp (60ml) extra virgin olive oil
- 1 large garlic clove, minced
- salt and pepper to taste
- 2 Tbsp (30ml) finely chopped dill
For the salad
- +/- 450g Southern Style Crumbed Chicken Strips
- Baby Gem lettuce
- Large handful of fresh basil and mint
- 1 bunch of asparagus, blanched and cooled
- 1 packet of sugar snap peas, raw
- ¾ cup (180ml) frozen peas, cooked and cooled
- 1 avocado
- 1 small packet of tender-stem broccoli, blanched and cooled
- 90g goat’s cheese
METHOD
- Place dressing ingredients in a jar and shake well.
- Cook Southern Style Crumbed Chicken Strips from frozen at 180°C in the air fryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once cooked, let it rest for 1-2 minutes and then cut into bite-sized pieces. Set aside.
- Arrange all the salad ingredients on a platter and crumble over the goat’s cheese.
- Add the Southern Style Crumbed Chicken Strip pieces, drizzle with the dressing and serve extra on the side.
YOU MIGHT ALSO LIKE
Clear Filters
